Let’s start with a confession, as I normally do. I never make Portabello burgers. Actually, I RARELY even buy Portabello mushrooms. They are just one of those things that won’t fly with husband or child so I don’t bother. But when I saw them at the store this weekend, I couldn’t resist. I’m home for lunches now so whipping myself up something is a possibility. So that’s exactly what I did!
Honestly, the result was FANTASTIC and it literally took a total of 20 minutes. I only made one but you could easily double, triple, or quadruple the recipe for your needs.
Here’s that I did…
- 1 medium to large Portabello Mushroom
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- Pinch of kosher salt and pepper
- Non-stick Cooking Spray
- 1 slice of sweet onion chopped
- 1/4 of a large bell pepper chopped
- 1/2 cup baby spinach chopped
- 3/4 oz of cheddar cheese (I used one The Laughing Cow Mini Babybel Mild Cheddar Round – It was PERFECT!)
Preheat the oven to 450 degrees
In a bowl large enough to marinate the mushroom, mix the olive oil, vinegar, garlic powder, thyme, salt and pepper.
Wash the mushroom and remove the stem. You can also peel a few pieces away from the cap. This will help the marinade penetrate a little easier.
Coat the mushroom in the marinade and let it sit while you prepare the rest of the ingredients.
Note: Leave it in the marinade upside down, I only turned it around to take a picture.
Preheat a small skillet over medium-high heat and spray with non-stick cooking spray. Add the onion and let it scorch a little while cut the rest of the ingredients.
Chop the stem of the mushroom, pepper and spinach. Add the mushroom and peppers next. Again, cooking until just scorched. Finally, add the chopped spinach and cook until it wilts.
Remove the mushroom from the marinade and place upside down on a cookie sheet lined with aluminum foil.
Dice up the cheddar cheese and add it to the bowl with the marinade. Add the cooked the veggies from the skillet. Mix to make the filling.
Pile the filling onto the mushroom cap.
Bake for 10-12 minutes until the cheese is oozing and just starting to brown.
Put it on your favorite whole wheat bun or thin. Add a squirt of ketchup and dig in! This TOTALLY cured my hamburger craving. It was meaty, flavorful and delicious!
Nutritional info is just for the stuffed Portabello. This way you can add your bun of choice, if any.
|Servings||Amt per Serving|
|185||12g||3g||old: 4||new: 3 or 5|